Due to the Corona pandemic in the last two years, and the associated lock downs, many restaurants / fast food restaurants had to offer their products for home delivery. French fries in particular are not very suitable for this, as they quickly lose texture and temperature.
For this reason, Emsland Group has developed the potato based Embat® 11384 coating for potato products which, compared to a standard product, has a longer temperature retention and the crispiness remains for at least 30 minutes. It offers crunchiness over longer times and gives French Fries a fresh yellow appearance.
Further advantages of Embat® 11384:
- Improved odour and taste stabilisation
- Good browning reactions
- Better shelf life of the end products. The moisture is staying
- longer in the interior of the fries after par frying which leads to
- better freeze-thaw-properties
- Less oily outer surface of the fries
- Non allergenic
Next to this new concept also other batter blends and single ingredients for food coatings are briefly discussed.
Key Learning Objectives:
- Formulation example in coated products
- Features and benefits of Embat® products in coatings
- Embat® results in coating application
- Emsland Group as one stop shopping opportunity for food ingredients
